
Report OF 
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: Sevewra Expanncv tie 
TD cto Séphembor 23, 1891. te oe 
_ 2. Kind of cheese.— Stirred-ourd, using home-made rennet- ey 
extract. te ia 
3. Description i milk were PMernine milk, 24 hours old, 67. ol 
pounds ; evening milk, 12 hours old, 243.88 pounds; “ starter,” ¥ § 
4.67 pounds. Total amount of milk used in this experiment, — 
316.3 pounds. ae | ia 
4, Details of process of manufacture.— Tamm cane nile of milkat 
beginning, 72° F'.; commenced to heat at 910 a. m. ; temperature ‘s 
of 82° F. reached at 9.85; “starter” added at 9.35; one-sixth of , 
whole solution prepared fresh from one rennet added at 9.45; milk 
_ began to thicken at 9.55; commenced to cut curd at 10.04; and to — on 
stir at 10.12; commenced to heat again at 10.25; temperature of © 
Si badtl Op ea iea 11.20; whey drawn from curd at 1.15 P. M.; curd — oh 
drained until 1.45; 0.63 pounds of salt added at 145; curd 4 
put to press at 3.10. Amount of green cheese, 38.8. ate 






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